put into the pie. If stewed fruit is put in warm, it will make the
paste heavy.

If your pies are made in the form of shells, or without lids, the
fruit should always be stewed first, or it will not be sufficiently
done, as the shells (which should be of puff paste) must not
bake so long as covered pies.

Shells intended for sweetmeats, must be baked empty, and the fruit
put into them before they go to table.

Fruit pies with lids, should have loaf-sugar grated over them. If
they have been baked the day before, they should be warmed in the
stove, or near the fire, before they are sent to table, to soften
the crust, and make them taste fresh.

Raspberry and apple-pies are much improved by taking off the lid,
and pouring in a little cream just before they go to table.
Replace the lid very carefully.


OYSTER PIE.

A hundred large fresh oysters, or more if small.
The yolks of six eggs boiled hard.
A large slice of stale-bread, grated.
A tea-spoonful of salt.
A table-spoonful of pepper.
A table-spoonful of mixed spice, nutmeg, mace and cinnamon.